Do you know that the black chickpeas are more healthy and has lots of minerals than the white channa...
My mum always uses black channa in her recipes..Her signature dish is a channa theyal..we usually call it as kadala theyal...Wow I can feel the taste of it when I am writing this..Thinking that I should post the recipe of that soon..
Ok now coming back to today's recipe..This is a northindian style chickpea curry..It has a tangy taste coming from the amchoor and a little sweet taste coming from the sugar which is perfect..We had it with puri. I also made a simple vegetable salad to go with it.
I actually made this for my sister birthday....This tasted awesome..
With no more delay off you go for the stepo by step recipe..
Ingrediants:
Kala Channa-1 cup dried
Tomato -2 large pureed
Amchoor powder / Dried Mango Powder-1 tsp
Red chilli powder – 1 tsp
Garam masala powder-1 tsp
Cumin seeds / Jeerakam-2 tsp
Coriander leaves / Cilantro-for garnishing
Oil-2 tblspn
Salt to taste
Sugar-1 tsp
Method:
Soak channa overnight...Put this in the pressure cooker add 3 cups of water and some salt.Presure cook it for 3 whistles and simmer it for 30 mins..Let the pressure go all by itself..Now open the pressure cooker and see whether the channa is soft(If you take one channa and press it with your fingers it should mash easily).
Take one ladleful of channa in a blender and make it into a paste..This what helps the curry to get thicker.
Heat oil in a kadai..Add in cumin seeds and let it splatter..
Add in tomato puree and cook till oil separates from this..It will take around 8-10 mins..
Add in chilli powder,garam masala powder,amchoor powder and mix well.
Add in salt and sugar and mix well.
Now add in the channa along with the cooked water and mix well.
Add in the ground channa paste also..
Cover this and simmer for 15 mins..
Garnish with coriander leaves and mix well.
Serve hot with puri or roti..
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Pictorial:
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| Take all your ingrediants |
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| Kala Channa cooked to perfection |
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| Take a small ladleful of channa in a blender |
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| make into a fine paste |
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| Crackle cumin in oil |
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| add in tomato puree |
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| cook till oil separates |
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| add in chilli powder |
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| and garam masala powder |
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| now goes amchoor powder |
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| season with salt |
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| mix well |
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| add in cooked channa |
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| and ground channa |
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| mix well |
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| simmer for a while |
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| DONE DONE |
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| garnish with cilantro |
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| mix well |
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| One more close up shot |
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| I know it looks appetizing |
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| Totally delicious...Right |
10 comments:
Thick and spicy to go with anything.Am drooling over Aarthi.
Totally delicious..yes!.I never knew there were black chickpeas.Learn something here every time;))
ohh que interesante, no sabía que las alubias rojas eran más beneficiosas que las blancas! Tomo nota! muy buena la receta.
Besos,
Nieves.
http://igloocooking.blogspot.com
Wow..Curry Luks so yum with poori,never tried this way..
Poori and channa is really a delicious combo...looks very inviting
looks healthy and delicious dear...
wow...kala channa curry looks so spicy and yummy...so tempting with pooris...super meal...now my mail box are hot with your yummy recipes :)
wow delicious recipe,i too make this similar way...need some hot rotis now to try this...
Aarthi, It is chili time here in Tennessee so this recipe is at the right time. I really like your combination of spices to create a no-meat chili...delicious sounding.
Even I use that "blend a handful" to give thickness method, gives a nice thickness and creaminess to the curry. Love your presentation !!!
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